Quinoa, a pseudo-cereal originating in South America, is full of natural goodness, being high in protein, iron, phosphorus, magnesium and dietary fibre. Delicious, simple to make and only requiring a few ingredients, this Creamy Quinoa Pudding is sure to become a firm family favourite.
Another great quality of this pudding is its flexibility. If you're vegan or cooking for someone who doesn't eat dairy products, the cow's milk can be substituted for soya, rice, almond or coconut milk, while the type and amount of sweetener can be altered according to one's taste, if you're trying to limit your sugar intake. Similarly, if quinoa is difficult for you to source, you can also substitute it for the same quantity of rice or sago.
Finally, although I've added sultanas to my Creamy Quinoa Pudding, you can experiment with other flavours as well. Berries are especially nice, if they're added after the pudding has cooled down.
Preparation Time: 5 minutes
Cooking Time: Approximately 40 minutes
Makes: Six servings
3 cups milk
1/2 cup quinoa
1/2 cup of sugar (or an alternate sweetener such as stevia or jaggery) This amount can be altered according to taste or requirements
1/2 cup sultanas
1/2 teaspoon mixed spice
Heat the milk until it reaches boiling point, and add the quinoa.
Reduce the heat and allow the mixture to simmer, stirring regularly to avoid burning.
As the quinoa gradually cooks, it softens and become somewhat transparent. At the same time, the milk will be slowly getting thicker. At this point it's crucial to gently and constantly stir the mixture. If it's getting too thick, add more milk, cream or even some water.
Add the sugar (or alternate sweetener), sultanas and cinnamon to the mixture, and stir in gently. Please note, if you're using fresh berries or other fruit instead of the sultanas, add these later, when the pudding has been removed from the stove. Otherwise, they can sometimes cause it to curdle.
After approximately half an hour the quinoa should be completely cooked, and the milk, rich and creamy. After checking that the grains are soft, remove the pudding from the stove and allow it to cool. Once again, if you find it too thick for your liking, add some extra milk or cream.
This pudding can be served either warm or chilled, depending upon the season and your personal preference. It's delicious served with cake, pudding or fresh fruit. If you're wanting to serve your pudding cold, place in the fridge for an hour or two. If you'd like it to be flavoured with fresh berries rather than sultanas, stir these in when it has cooled sufficiently.